Cous Cous Salad with Chicken
A great fresh dish for summer either as a starter or as single dish, with chicken and vegetables , with the pleasant texture of couscous making it more substantial and comprehensive . It can be prepared earlier and stored in coolbox .
400 g cous cous precooked
2 stalks celery
mesclun salad ( lettuce, lettuce , chicory , radicchio )
400g chicken breast
Some mint leaves
some pine nuts
Salt and pepper
Put the Precooked cous cous in a bowl. Boil 250g of salt water and a tablespoon of oil . As soon a sit starts boiling pour into the couscous bowl up to cover it . While the couscous absorbs water (turn it from time to time) grill the chicken and add a little salt.
While the chicken and couscous cool prepare the dressing with olive oil and salt, and two chopped mint leaves. Peel the carrots and celery and cut them into small pieces.
Then cut the chicken into small pieces and keep aside.
When the cous cous will be at room temperature put it in a large bowl, add the chickpeas, salad, chopped celery and carrots and the chicken.
Add the dressing and mix well.
Garnish with a few pine nuts and a mint leaf
For this dish Gigliola suggests one of the following fresh and perfumed rosé perfect paring for the ingredients and the summer season:
Toscana IGT Rosé di PODERE CIONA – Chianti
Rosato Toscana Maremma IGT “Corbizzo” di MURALIA – Maremma
Bolgheri Rosato DOC “Arcanto” di Podere Serni – Bolgheri
Negroamaro Rosato Salento IGP “Dama” di SCHIENA VINI – Puglia
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